CREAM SAUCE

I’ve been loving this recipe, and my kids kids eat this too which is a huge plus. A lot of times, I’ll make this up the night before or the day off and pop it in the fridge until I’m ready to cook it. Save this recipe to make ⬇️ 4 chicken breasts (cut in half if large) 1 tablespoon oil ½ teaspoon salt ½ teaspoon Italian seasoning ¼ teaspoon paprika ⅛ teaspoon black pepper CREAM SAUCE 1 cup heavy cream 2 teaspoons minced garlic 1 teaspoon corn starch ¼ teaspoon salt ⅛ teaspoon black pepper ⅓ cup sundried tomatoes (chopped) ¼ cup shredded Parmesan cheese ½ cup chopped fresh spinach 1. Preheat oven to 425 degrees. Place chicken breasts. Flatten breasts if they’re large. 2. Place chicken breasts in a 9x13” baking dish. Combine 1/2 teaspoon salt, Italian seasoning, paprika and 1/8 teaspoon pepper. Drizzle chicken with oil and rub with seasoning (I just do the top, since the bottom will be sitting in sauce). 3. Whisk together cream, garlic, corn starch, salt and pepper until combined. Stir in sundried tomatoes and Parmesan cheese and pour around the chicken in the baking dish (it shouldn’t cover the chicken completely, but it won’t hurt anything if it does). 4. Bake at 425 degrees F for 16-20 minutes, until an internal temperature of 165 degrees F is reached in the thickets part of the chicken (the exact cook time will depend on the size of your chicken breasts). 5. Remove pan from oven and stir spinach into sauce. Cover pan and allow chicken to rest for 10 minutes while the spinach wilts. Uncover and serve.

Unbalanced

% Daily Values based on a 2,000 calorie diet